INGREDIENTS conv. chart U.S. Metric

DIRECTIONS

1. Pat sausages dry with a paper towel and set aside. (If you’re using a kielbasa ring, divide it into segments about 6 inches long.) Unroll pastry onto lightly floured surface. Using a sharp knife, cut pastry into strips as long as one of the sausages and wide enough to roll around the sausage with a 1/2-inch overlap.
2. Beat egg yolk with 2 tsp. water in a small bowl. Lay a sausage on top of a pastry strip and brush one long side of pastry with the egg wash. Roll up the sausage in the pastry, beginning at the dry side. Lightly press the pastry into itself along the egg-washed seam to secure. Repeat the process with the other sausages and pastry strips.
3. Lay the sausage rolls on a baking sheet lined with parchment paper, seam side down. Refrigerate for at least 30 minutes.
4. Meanwhile, whisk mustard, thyme, oregano, fennel and pepper together. Gradually add wine to thin the mixture to a dipping-sauce consistency; set aside.
5. Preheat oven to 425ºF. Brush sausage rolls with remaining egg wash. Make cuts in the pastry (but not into the sausage) at 1-inch intervals with a sharp knife (this will help you slice it after it’s cooked without cracking). Bake until pastry is puffed and golden brown, 20 to 25 minutes. Remove from oven and let cool for 5 minutes before cutting into bite-size pieces. Serve with mustard dipping sauce.

COOKING INFO

Serves	32
Yield	32 servings
Prep Time	5
Cook Time	35
Total Time	40
Oven Temp	--
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NUTRITIONAL INFORMATION (per serving)